1 cup mayonnaise
1 large egg
1-1/2 teaspoons Old Bay seasoning
1-1/2 teaspoons Sriracha sauce
1-1/2 tablespoons finely chopped fresh chives
1-1/2 tablespoons chopped fresh flat-leaf parsley
1 pound jumbo lump crabmeat, preferably pasteurized, drained and picked over for shell bits
1 cup panko (Japanese bread crumbs)
¼ teaspoon kosher salt
Pinch of freshly-ground black pepper For Lemon Dill Sauce: 1 cup mayonnaise
¼ cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced
For the salad:
1 large box mixed spring greens Chopped fresh dill to taste
Grape tomatoes – cut into halves
Shredded carrots Thinly sliced Vidalia onion
For the Salad dressing:
¼ cup freshly squeezed lemon juice
1 tablespoon honey
1 tablespoon minced shallot
½ cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste

To make the crab cakes, in a large bowl, whisk together the mayonnaise, egg, Old Bay seasoning, Siracha sauce, chives, and parsley until well combined. Add the crabmeat and fold in gently with a rubber spatula. Sprinkle ½ cup of the panko over the mixture, and fold in gently, taking care not to break up the crabmeat. Cover with plastic wrap and refrigerate for 10 minutes. Remove from the refrigerator and fold in the remaining ½ cup panko. Season with the salt and pepper. Cover tightly with plastic wrap and refrigerate for at least 3 hours or up to 12 hours.



Meanwhile, make the Lemon Dill Sauce.



Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.



Divide the crabmeat mixture into 8 equal portions. Carefully form each portion into a barrel-shaped cake about 2-1/2 inches in diameter and 1-1/4 inches tall.



Preheat the oven to 450 degrees.



Place the crab cakes on a parchment lined baking sheet, being careful they don’t touch one another. Brush the tops of the cakes with the remaining butter.



Roast the crab cakes undisturbed until the undersides are golden brown, about 10 minutes, or until the tops are golden brown and the crab cakes are firm to the touch.



Place a nice amount of the lightly dressed salad on each of six plates and top witj a warm crab cake ~ place a spoonful of the Lemon Dill Sauce on the crab cake and serve immediately.

For the Salad:

In a small bowl, whisk together the lemon juice, honey, shallot olive oil, salt and pepper. Taste for seasoning.



Combine the salad ingredients in a large salad bowl and lightly dress the salad just before service.